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Green Apple and Carrot Minute Sauerkraut
Servings
4
Author
Sonia! The Healthy Foodie
Ingredients
Part I
900
g
cabbage
finely shredded
3
cups
water
1
cup
apple cider vinegar
1
tsp
Himalayan or unrefined sea salt
Part II
2
granny smith apples
finely julienned
1
carrot
peel on, finely grated
Freshly cracked black pepper to taste
Instructions
Bring water, salt and cider vinegar to a boil; Pour over shredded cabbage, cover loosely and let that sit at room temperature for 3-4 hours.
After cabbage has nicely wilted, strain it through a fine mesh sieve and squeeze it real good to get as much moisture out as possible.
Transfer back to mixing bowl, add julienned apple, grated carrot and cracked pepper.
Mix to combine and serve immediately or chill for a few hours to allow flavors to combine.
This “sauerkraut” will keep in the fridge for a couple of days.